BUTTERY PEANUT BRITTLE
Here is my favorite peanut brittle recipe. My minister gave me this recipe and he made it all through the Christmas season to give away.

Yield: 2 1/2 lbs

2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter (do not substitute margarine)
2 c. peanuts (or nuts of your choice)*
1 tsp. soda

Combine sugar, corn syrup and water in a 3-quart saucepan. Cook and stir unti sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches syrup stage (230 degrees). Add nuts when temperature reaches soft crack stage (280 degrees) and stir constantly until temperature reaches the hard crack stage (305 degrees). Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto two lightly greased cookie sheets and spread out and allow to cool. Loosen from pans as soon as possible and turn over. Break into pieces.

* I have used a regular peanut brittle recipe and added other nuts instead of peanuts. The only thing you must do different is add them at the end of the cooking period rather than cooking them in the hot syrup, as you must do with the raw Spanish peanuts.